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SERVES:
makes approx. 30 cookies

INGREDIENTS:

2 sticks unsalted butter, room temperature
1 1/4 firmly packed cups light brown sugar
2 large eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp table salt (or 1 tsp kosher salt)

3 cups oats (old fashioned or 1-minute cooking...not instant)
1/2 cup rough chopped macadamia nuts
1/2 cup cherry craisins (see hints below)
1/2 cup milk chocolate chips

PROCEDURE:

Preheat the oven to 350 degrees and use a large mixing bowl and a rubber spatula to cream two sticks of room temperature unsalted butter with 1 1/4 firmly packed cups of light brown sugar.

Then add 2 large eggs and 1 tsp vanilla and incorporate that.

Next, add 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon and 1/2 tsp salt and fold that in.

Add 3 cups oats, 1/2 cup rough chopped macadamia nuts, 1/2 cup cherry craisins and 1/2 cup milk chocolate chips and fold that together to combine.

Divide the dough into cookies onto 2 baking trays....you'll end up with about 30 cookies total, and place the trays into the preheated 350 degree oven.

They'll take just about 18 minutes to bake and you'll want to switch the trays from top to bottom about halfway through.

Let them cool down on the trays for a few minutes and then transfer them to cooling racks to finish cooling down.

HINTS:

Use real dried cherries instead if you can find them.